Step 1: Peel and dice the garlic and puree together with the milk in a tall container using the hand blender. Gradually add the oil and mix until the a creamy mass is formed. Season with lemon juice, salt, sugar and pepper.
The dip can be kept in an airtight container in the fridge for approx. 2 days. The dip can easily be made vegan by using soya milk instead of cow’s milk.
|Per Serving||Per 100 g / ml|
|Fat||75.84 g||72.92 g|
|Carbohydrate||1.62 g||1.56 g|
|Protein||1.04 g||1.00 g|
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